CN106901112A - A kind of olive ferment drink and preparation method thereof - Google Patents

A kind of olive ferment drink and preparation method thereof Download PDF

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Publication number
CN106901112A
CN106901112A CN201710146156.4A CN201710146156A CN106901112A CN 106901112 A CN106901112 A CN 106901112A CN 201710146156 A CN201710146156 A CN 201710146156A CN 106901112 A CN106901112 A CN 106901112A
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China
Prior art keywords
lactobacillus
olive
parts
ferment
leavening agent
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CN201710146156.4A
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Chinese (zh)
Inventor
孙秀兰
耿树香
叶永丽
成玉良
皮付伟
张银志
赵晓联
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Jiangnan University
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Jiangnan University
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/38—Other non-alcoholic beverages
    • A23L2/382—Other non-alcoholic beverages fermented
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
    • A23L2/70—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter
    • A23L2/72—Clarifying or fining of non-alcoholic beverages; Removing unwanted matter by filtration

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  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Micro-Organisms Or Cultivation Processes Thereof (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)
  • Medicines Containing Material From Animals Or Micro-Organisms (AREA)

Abstract

The invention discloses a kind of olive ferment drink and preparation method thereof, belong to fermented food technical field.The ferment is that, by 50 75 parts of olive pomace in percentage by weight, 36 45 parts of drinking water, 24 parts of lime tree green molasses, 0.1 0.2 parts of lactobacillus leavening agent, 10 parts of HFCS is prepared by fermentation.Olive liquid ferment of the present invention has olive local flavor unique after fermenting, and fermentation is obtained final product for 8 days, and the time is short.The bitter taste of olive zymotic fluid is soft, and products taste is good.The invention provides a kind of easy, safe and healthy ferment processing technology, and olive pomace is the accessory substance of olive oil process, carries out fermentation using pomace and prepare ferment to embody comprehensive utilization to high added value raw material, can effectively improve its economic benefit.

Description

A kind of olive ferment drink and preparation method thereof
Technical field
The present invention relates to a kind of olive ferment drink and preparation method thereof, belong to fermented food technical field.
Background technology
Olive is world-renowned woody oleiferous plants and the dual-purpose seeds of fruit, China's growing area be concentrated mainly on Gansu, The ground such as Yunnan, Sichuan.Olive is mainly used as olive oil processing, and fruit juice and pomace produced in processing is most of direct Discard, only small part pomace is processed is used as feed afterwards, causes also to cause serious waste of resources while environmental pollution, reduces The economic use value of olive.Thus it is necessary that carrying out comprehensive utilization of resources to the accessory substance of olive processing olive oil opens Hair.
Relevant research data shows, the olive pomace being made up of olive pericarp, pulp and fruit stone contains flavonoids, many The active ingredients such as phenol, triterpene alkenes, vitamin, unrighted acid.Experiment shows that olive polyphenol has stronger oxidation resistance, The degree of oxidation of low-density lipoprotein can be mitigated, with prevention coronary heart disease, atherosclerosis, lowering blood pressure and blood fat, hypoglycemic Effect.As the biological effect to effective active matters such as oleuropein, crataegolic acid, oleanolic acids, pharmacological mechanism have more Deep understanding, the intensive processing and comprehensive utilization of olive have further development, but are concentrated mainly on laboratory to effective In the extraction research of component, actual industrialization production is difficult to carry out.
Ferment is a kind of that the plant-derived material warp such as various fresh water fruits and vegetables, the Chinese medicine of integration of drinking and medicinal herbs is corresponding Pretreating process after be inoculated with probiotics fermented after obtain containing abundant bioactive ingredients, nutritional ingredient plant hair Zymotic fluid, can be adapted to the crowd of different health status.Ferment product is than the efficacy effect, nutritive value that common product has more Significantly, adapt to the diet nutritional demand of today's society people, be from now in field of health care food the one of industry development it is big tend to, With wide development prospect.The utilization rate of gained pomace is low after being extracted oil for current olive, and added value is not high existing As to contain vitamin, amino acid, various active the component such as nutritional ingredient such as oleuropein, crataegolic acid in pomace as foundation, carrying Going out one kind both can rationally make full use of olive resource, extend olive processing industry chain, improve added value of product, can enrich again Olive market product diversity, rich in nutritional ingredient, is favorably improved the olive ferment drink processing side of bioavailability Method, with highly important economic worth and social value.
The content of the invention
To achieve these goals, first purpose of the invention is to provide a kind of liquid olive ferment drink, be by By 50-75 parts of mass fraction olive pomace, drinking water 36-45 parts, 2-4 parts of lime tree green molasses, lactobacillus leavening agent 0.1-0.2 Part, HFCS 8-12 parts of co-fermentation is prepared from.
In one embodiment of the invention, total viable count >=10 of the lactobacillus leavening agent8CFU/mL, Cheesecake Lactobacillus, lactobacillus acidophilus, Lactobacillus rhamnosus press thalline weight than 2~3：2~3：1 is mixed to get；The thalline is by institute State Lactobacillus casei, lactobacillus acidophilus, Lactobacillus rhamnosus and be seeded to fluid nutrient medium, be centrifuged after 24~60h of culture and obtained.
In one embodiment of the invention, total viable count >=10 of the lactobacillus leavening agent8CFU/mL, Cheesecake Lactobacillus, lactobacillus acidophilus, Lactobacillus rhamnosus press thalline weight than 2~3：2~3：1 is mixed to get；The thalline is by institute State Lactobacillus casei, lactobacillus acidophilus, Lactobacillus rhamnosus and be seeded to fluid nutrient medium, be centrifuged after 24~60h of culture and obtained.
In one embodiment of the invention, in the ferment drink lactobacillus total viable count >=108CFU/mL。
Second object of the present invention is to provide the preparation method of the liquid olive ferment, including (1) olive Pretreatment, (2) allotment：Add lime tree green molasses and viable count >=108The lactobacillus leavening agent of CFU/mL, 25~28 DEG C fermentation 6~ 10d, (3) filtering, (4) secondary allotment.
In one embodiment of the invention, the lime tree green molasses is to add 2~4 parts by every 50-75 parts of olea europaea fruit The ratio addition of lime tree green molasses.
In one embodiment of the invention, the lactobacillus leavening agent Cheesecake lactobacillus, lactobacillus acidophilus, sandlwood 3 kinds of lactobacillus of sugared lactobacillus are mixed to get, specifically respectively by above-mentioned lactobacillus with MRS culture mediums the Amplification Culture 24 at 37 DEG C ~48h, by 3000~5000r/min of nutrient solution, 8 DEG C of centrifugations, collects thalline, and with SPSS washing thalline 2~3 It is secondary, 2-8 DEG C of preservation.
In one embodiment of the invention, decayed fruit, the mould fruit in olea europaea fruit are rejected in the pretreatment including (1), Destemming, leaf and debris are removed, (2) wash away the sludge and impurity on surface olive surface with pure water, (3) are with mass concentration 0.9% physiological saline immersion 20-30min, is rinsed with clear water, is drained the water, and (4) prepare olive with low temperature screw press method Oil, collects olive pomace.
In one embodiment of the invention, the filtering carries out coarse filtration using gauze or filter cloth, used again after coarse filtration Filter equipment carries out refined filtration.
In one embodiment of the invention, the filter plant is inorganic ceramic Membrane filtering machine；The refined filtration is used Filter membrane be inorganic ceramic membrane, filter pressure control in 0.2-0.25MPa, 60~80mL/min of filtrate yield.
In one embodiment of the invention, the secondary allotment is to add sweetener sugar addition for 9-10%, institute Sweetener is stated for HFCS.
In one embodiment of the invention, filling, sterilization is also carried out after the secondary allotment；It is described it is filling be fermentation Filtrate adjusts the temperature to 85 DEG C in moving into heating bucket, sterilized 15-20 minutes, then bottles while hot.
In one embodiment of the invention, it is described it is filling, sterilized after be also exhausted, seal, it is specifically filling after It is vented 15 minutes in 90 DEG C or so, is then sealed, room temperature cooling gets product.
The present invention also application of the protection methods described in the ferment product with oil plant and fruit as raw material is prepared.The oil plant And fruit includes oil tea, shiny-leaved yellowhorn.
Beneficial effects of the present invention are：
1st, liquid state fermentation is carried out using the pomace after olive processing olive oil, improves the biology of the nutritional ingredient of raw material Utilization rate, total protein content 3.84% in the ferment drink for preparing, total amino acid 4.11%, polyphenol 0.21%, brass 0.62%, the function factor in olive is discharged active factors in the form of ferment and is conducive to body to absorb and can give full play to Effect of olive.
2nd, the ferment prepared using the method for the present invention imparts the unique fragrance of olive, and can make olive fruit Bitter taste obtains soft.The simple production process is easily controllable, with short production cycle, it is easy to accomplish industrialization, contributes to olive to produce The diversity exploitation of product, the development to further promoting and improving its industrial chain improves added value of product, drives local growing area Domain economic development is respectively provided with positive effect.
Brief description of the drawings
A kind of production technological process of liquid olive ferment that Fig. 1 is provided for the present invention.
Specific embodiment
Count plate calculates general Unit Weight bacterium number using ascites method；Basis determines reference The food sanitary testing method series standards of GB/T 5009；Contents of Amino Acids is referring to disclosed in June, 2015《Reversed phase high efficiency Amino acid in liquid chromatogram measuring grape wine》.
Embodiment 1
Formula：55 parts of olive pomace, 40 parts of drinking water, 4 parts of lime tree green molasses, 0.2 part of lactobacillus leavening agent, HFCS 15 parts.
Olive ferment method for preparing drink (based on above-mentioned addition mass fraction), as shown in figure 1, concretely comprising the following steps：
1) olive pretreatment：Decayed fruit, the mould fruit in olea europaea fruit are rejected, destemming, leaf and debris are removed；
2) olive soaking and washing：First cleaned twice with pure water, wash away surface sludge and impurity, be then with concentration 0.9% physiological saline soaks 20-30 minutes, is finally rinsed twice with clear water, drains the water.
3) olive oil processing and pomace obtain：Olive oil is prepared using low temperature screw press method, and obtains olea europaea fruit Slag, it is standby.
4) lactobacillus leavening agent：Lactobacillus leavening agent Cheesecake lactobacillus, lactobacillus acidophilus, 3 kinds of bacterium of Lactobacillus rhamnosus It is mixed to get.Above-mentioned 3 kinds of bacterium are seeded in MRS culture mediums respectively, in 48h is cultivated at 37 DEG C, by nutrient solution in 3000r/ Min, 8 DEG C are collected by centrifugation thalline, and divide 3 washing thallines with SPSS.By Lactobacillus casei, lactobacillus acidophilus, mouse Lee's sugar lactobacillus is by weight 2：2：1 is mixed to get lactobacillus leavening agent.
5) allocate：Olive pomace is moved in fermenting vat, about 20 portions of drinking water, 4 parts of lime tree green molasses are sequentially added 0.2. (addition of lactobacillus requires total viable count up to 10 to part lactobacillus fermenti8More than CFU/mL), finally residue is drunk (20 parts) of water is all added；
6) fermentation process：Bucket bonnet bung is sealed with preservative film, oxygen barrier fermentation is carried out, fermentation temperature is room temperature, fermentation time 8 My god.
7) filter：Liquid level can cover with one layer of white mycoderm in fermenter when fermentation is completed, after stirring slightly first with gauze or Filter cloth bag is tentatively filtered, and zymotic fluid is separated with pomace, obtains final product coarse filtration liquid；Coarse filtration liquid carries out refined filtration through filter plant again, The filter membrane for using is inorganic ceramic membrane, and filter pressure is controlled in 0.2-0.25MPa, filtrate yield about 80mL/min.
8) secondary allotment：10 parts based on hundred parts of weight of zymotic fluid are added in zymotic fluid after refined filtration, is stirred and evenly mixed.
9) filling, sterilization：Ferment filtrate adjusts the temperature to 85 DEG C in moving into heating bucket, and sterilization 20 minutes is bottled while hot.
10) exhaust, sealing, finished product：It is filling to be vented 15 minutes after 90 DEG C or so, then seal, room temperature cooling is obtained final product into Product.
As control, (spontaneous fermentation mode is only added without fermentation breast bar to the liquid olive ferment prepared with spontaneous fermentation Bacterium, other operating procedures are identical), solvent composition in the ferment drink of preparation is measured, and randomly selects 20 and received The personnel for crossing professional perceptual training carry out sensory evaluation, as a result as shown in table 1-3.
Be can be seen that by the result of table 1, its flavones of ferment product, polyphenol, reduction obtained in addition lactobacillus control fermentation process , than the high of ferment drink is obtained by spontaneous fermentation, wherein polyphenol content improves nearly 2 times, flavones for sugar and total amino acid content Content improves 32%.From the Analyses Methods for Sensory Evaluation Results of table 2, its colour generation of olive ferment drink obtained in this technique, mouthfeel and Fragrance is superior to ferment drink obtained in the spontaneous fermentation of contrast groups.Amino acid content to finished product is analyzed measure (table 3), Result shows that the amino acid content that addition lactic acid bacteria regulatory fermentation process is obtained is of a relatively high, and total amino acid content is improved 7.9%.
The olive ferment solvent testing result of table 1
The different fermentations technique of table 2 is obtained olive ferment sensory evaluation
The olive ferment amino acid content of table 3/%
Process time of the invention is 8d, compared with traditional ferment fermentation 30d is even up to 1 year, substantially reduces technique Time.And in terms of added value of product, according to 1000 tons of amount of year processing olive ferment drink, about 50,000 yuan of price per ton is come See, annual value of production greatly improves the economic benefit of olive industry at 5,000 ten thousand yuan or so.
Embodiment 2
Olive ferment drink is prepared as described in Example 1, and difference is to be formulated to be：50 parts of olive pomace, drinks 45 parts of water, 2 parts of lime tree green molasses, 0.2 part of lactobacillus leavening agent, 10 parts of HFCS (based on hundred parts of weight of ferment filtrate).
Embodiment 3
Olive ferment drink is prepared as described in Example 1, and difference is to be formulated to be：60 parts of olive pomace, drinks 36 parts of water, 3 parts of lime tree green molasses, 0.15 part of lactobacillus leavening agent, 10 parts of HFCS (based on hundred parts of weight of ferment filtrate).
Basis and function factor content are detected in the ferment drink prepared to embodiment 2,3, are as a result shown, More than 95% index can reach the level of embodiment 1.
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill The people of art, without departing from the spirit and scope of the present invention, can do various changes with modification, therefore protection model of the invention Enclose being defined of being defined by claims.

Claims (10)

1. a kind of liquid olive ferment drink, it is characterised in that by according to the mass fraction, with 50~75 parts of olive pomaces, 36~45 portions of drinking water, 2~4 parts of lime tree green molasses, 0.1~0.2 part of lactobacillus leavening agent, 8~12 parts of HFCSs are raw material, are connect Lactobacillus leavening agent is planted to be prepared from after 25~28 DEG C of 6~10d of fermentation；The total viable count of the lactobacillus leavening agent >= 108CFU/mL, contains at least one in Lactobacillus casei, lactobacillus acidophilus, Lactobacillus rhamnosus.
2. olive ferment drink according to claim 1, it is characterised in that the lactobacillus leavening agent Cheesecake breast bar Bacterium, lactobacillus acidophilus, Lactobacillus rhamnosus press thalline mass ratio 2~3：2~3：1 is mixed to get；The thalline is will be described dry Lactobacillus paracasei, lactobacillus acidophilus, Lactobacillus rhamnosus are seeded to fluid nutrient medium, are centrifuged after 24~60h of culture and obtained.
3. a kind of preparation method of liquid olive ferment, it is characterised in that the pretreatment including (1) olive；(2) allocate： Add lime tree green molasses and viable count >=108The lactobacillus leavening agent of CFU/mL, 25~28 DEG C of 6~10d of fermentation；(3) filter；(4) Adding HFCS carries out secondary allotment；Total viable count >=10 of the lactobacillus leavening agent8CFU/mL, contains cheese breast bar At least one in bacterium, lactobacillus acidophilus, Lactobacillus rhamnosus.
4. method according to claim 3, it is characterised in that the addition lime tree green molasses is by every 50~75 parts of olives Fruit adds the ratio of 2~4 parts of lime tree green molasses to be added.
5. method according to claim 3, it is characterised in that the lactobacillus leavening agent be by the Lactobacillus casei, Lactobacillus acidophilus, Lactobacillus rhamnosus are seeded to fluid nutrient medium, are centrifuged after 24~60h of culture and obtained.
6. method according to claim 3, it is characterised in that the filtering carries out coarse filtration, coarse filtration using gauze or filter cloth Use inorganic ceramic Membrane filtering machine refined filtration again afterwards；The refined filtration is to control filter pressure for 0.2~0.25MPa, filtrate yield 60~ 80mL/min。
7. method according to claim 3, it is characterised in that the secondary allotment is to add HFCS, sugar addition It is 9~10%.
8. method according to claim 3, it is characterised in that also carry out filling, sterilization after the secondary allotment；The filling Enzyme liquid after sugar addition is adjusted the temperature to 85 DEG C by dress, is bottled immediately after 15~20min of sterilization.
9. method according to claim 8, it is characterised in that characterized in that, it is described it is filling, sterilized after also arranged Gas, sealing, it is specifically filling that 15min, sealing, room temperature cooling are vented after 90 DEG C or so.
10. application of any methods described of claim 3~9 in the ferment product with oil plant and fruit as raw material is prepared.
CN201710146156.4A 2017-03-13 2017-03-13 A kind of olive ferment drink and preparation method thereof Pending CN106901112A (en)

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CN109181962A (en) * 2018-10-22 2019-01-11 四川大学 The method of bitter olive fruit juice brewed rice wine is taken off using red yeast rice
CN110050919A (en) * 2019-04-17 2019-07-26 江南大学 A kind of preparation method of walnut dregs rhizoma polygonati mixed fermentation drink
CN110122812A (en) * 2019-06-27 2019-08-16 贵州大学 A kind of the compound lactobacillus agent and its application of Rapid Fermentation food
CN115624064A (en) * 2022-10-28 2023-01-20 陇南市祥宇油橄榄开发有限责任公司 Olive yoghurt and preparation method thereof

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CN109181962A (en) * 2018-10-22 2019-01-11 四川大学 The method of bitter olive fruit juice brewed rice wine is taken off using red yeast rice
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CN110050919A (en) * 2019-04-17 2019-07-26 江南大学 A kind of preparation method of walnut dregs rhizoma polygonati mixed fermentation drink
CN110122812A (en) * 2019-06-27 2019-08-16 贵州大学 A kind of the compound lactobacillus agent and its application of Rapid Fermentation food
CN115624064A (en) * 2022-10-28 2023-01-20 陇南市祥宇油橄榄开发有限责任公司 Olive yoghurt and preparation method thereof

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